The smaller the shrimp, the lower the price, but also (I think) the
lower the flavor...

I really do not like to purchase anything smaller than 30-40.

I just took some lovely farmed shrimp where 1 lb. was equal to 36 shrimp
and cooked it in a way I'd never tried before. I removed the shells and
deveined, then left it slightly wet with the water I rinsed it with. I
dredged it in some arrowroot mixed with some Fiesta salt free chicken
fajita seasoning, then deep fried it in the fry daddy for about 2 minutes.

_Major_ food-gasm. ;-)

With that light of a batter, it was just a light coating on the shrimp
so there was no significant increase in fat content from frying. It just
added a teensy bit of crunch.

But anyhoo, back to the subject line, I've found that teensy little
salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
I think they just add ambiance and color to a dish.

The larger the shrimp, the richer the flavor so I think it's worth
paying more per lb.

Comments?????

OmManiPadmiOmelet wrote:

The smaller the shrimp, the lower the price, but also (I think) the
lower the flavor...

I really do not like to purchase anything smaller than 30-40.

I just took some lovely farmed shrimp where 1 lb. was equal to 36 shrimp
and cooked it in a way I'd never tried before. I removed the shells and
deveined, then left it slightly wet with the water I rinsed it with. I
dredged it in some arrowroot mixed with some Fiesta salt free chicken
fajita seasoning, then deep fried it in the fry daddy for about 2 minutes.

_Major_ food-gasm. ;-)

With that light of a batter, it was just a light coating on the shrimp
so there was no significant increase in fat content from frying. It just
added a teensy bit of crunch.

But anyhoo, back to the subject line, I've found that teensy little
salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
I think they just add ambiance and color to a dish.

The larger the shrimp, the richer the flavor so I think it's worth
paying more per lb.

Comments?????

I agree, but then there are the huge shrimp that start getting really
expensive.

I often by the "large", which usually sell for about $6 per pound here. I
like to shell them and marinate them for about 10 minutes in a teaspoon each
of salt and sesame oil. Then I stir fry them with lots of chopped garlic and
ginger and toss in some sliced green onion. It is quick, easy and delicious.
You can add snow peas or other chopped veggies for a stir fry.

"OmManiPadmiOmelet" wrote in message
...

The larger the shrimp, the richer the flavor so I think it's worth paying
more per lb.

Comments?????


I'm not so sure those shoes go with the rest of your outfit.

OmManiPadmiOmelet wrote:

snipped a bit

Your shrimp sounds good... BTW what's in the Fiesta chicken fajita
seasoning? Don't get that brand here... Looks like the fry daddy is
being put to good use?

The larger the shrimp, the richer the flavor so I think it's worth
paying more per lb.

Comments?????

Yes agreed. We had 15 Tiger prawns as part of my birthday lunch that
weighed in at 800g with shells. They were very big prawns It was worth
the price we paid which was about US$15... Dunno if that's expensive to
you or not? What we have also noticed is that they taste better if
cooked in the shells when done on the gas "skottle" or on "sticks" on
the charcoal braai. Small shrimp are pretty tasteless IMO, but add a
nice texture in a salad or with fried rice.

--
Cheers
Chatty Cathy

OmManiPadmiOmelet wrote:

The larger the shrimp, the richer the flavor so I think it's worth
paying more per lb.

Comments?????


The larger shrimp are also better for smoking. They seem to take
the smoke better.

Smoked shrimp, Ahhh...

--
Reg

Dave Smith wrote:

OmManiPadmiOmelet wrote:


The smaller the shrimp, the lower the price, but also (I think) the
lower the flavor...

I really do not like to purchase anything smaller than 30-40.

I just took some lovely farmed shrimp where 1 lb. was equal to 36 shrimp
and cooked it in a way I'd never tried before. I removed the shells and
deveined, then left it slightly wet with the water I rinsed it with. I
dredged it in some arrowroot mixed with some Fiesta salt free chicken
fajita seasoning, then deep fried it in the fry daddy for about 2 minutes.

_Major_ food-gasm. ;-)

With that light of a batter, it was just a light coating on the shrimp
so there was no significant increase in fat content from frying. It just
added a teensy bit of crunch.

But anyhoo, back to the subject line, I've found that teensy little
salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
I think they just add ambiance and color to a dish.

The larger the shrimp, the richer the flavor so I think it's worth
paying more per lb.

Comments?????


I agree, but then there are the huge shrimp that start getting really
expensive.

lol I know what you mean.


I often by the "large", which usually sell for about $6 per pound here. I
like to shell them and marinate them for about 10 minutes in a teaspoon each
of salt and sesame oil. Then I stir fry them with lots of chopped garlic and
ginger and toss in some sliced green onion. It is quick, easy and delicious.
You can add snow peas or other chopped veggies for a stir fry.





See above. I get that size or larger but won't generally pay more than
$7.00 per lb.

When I sautee' shrimp for stir fry, I always cook them by themselves and
reserve them. I cook the rest of the ingredients then add the shrimp
back when the rest is done.

I cannot stand rubbery, over-cooked shrimp. It's a waste IMHO.

Dave Smith wrote:

I often by the "large", which usually sell for about $6 per pound here. I
like to shell them and marinate them for about 10 minutes in a teaspoon each
of salt and sesame oil. Then I stir fry them with lots of chopped garlic and
ginger and toss in some sliced green onion. It is quick, easy and delicious.
You can add snow peas or other chopped veggies for a stir fry.

Yum! *LOTS* of garlic! You can cook shrimp for me any time

--
Cheers
Chatty Cathy

Doug Kanter wrote:

"OmManiPadmiOmelet" wrote in message
...


The larger the shrimp, the richer the flavor so I think it's worth paying
more per lb.

Comments?????



I'm not so sure those shoes go with the rest of your outfit.



But they match the purse and the belt?????? lol

"Dave Smith" wrote in message
...
OmManiPadmiOmelet wrote:

The smaller the shrimp, the lower the price, but also (I think) the
lower the flavor...

I really do not like to purchase anything smaller than 30-40.

I just took some lovely farmed shrimp where 1 lb. was equal to 36 shrimp
and cooked it in a way I'd never tried before. I removed the shells and
deveined, then left it slightly wet with the water I rinsed it with. I
dredged it in some arrowroot mixed with some Fiesta salt free chicken
fajita seasoning, then deep fried it in the fry daddy for about 2
minutes.

_Major_ food-gasm. ;-)

With that light of a batter, it was just a light coating on the shrimp
so there was no significant increase in fat content from frying. It just
added a teensy bit of crunch.

But anyhoo, back to the subject line, I've found that teensy little
salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
I think they just add ambiance and color to a dish.

The larger the shrimp, the richer the flavor so I think it's worth
paying more per lb.

Comments?????

I agree, but then there are the huge shrimp that start getting really
expensive.

I often by the "large", which usually sell for about $6 per pound here. I
like to shell them and marinate them for about 10 minutes in a teaspoon
each
of salt and sesame oil. Then I stir fry them with lots of chopped garlic
and
ginger and toss in some sliced green onion. It is quick, easy and
delicious.
You can add snow peas or other chopped veggies for a stir fry.

Yum city! Stop!

Chatty Cathy (a.k.a. cathyxyz) wrote:

OmManiPadmiOmelet wrote:

snipped a bit

Your shrimp sounds good... BTW what's in the Fiesta chicken fajita
seasoning?

It's a seasoning mix... Fiesta is a local spice brand that is quite good
and reasonably priced. I get it in the spice isle at HEB.

I also get their salt free lemon pepper, garlic powder and onion powder,
as well as dried minced onions when I'm in too much of a hurry to use fresh.

It's kind of a local generic brand I guess?

If I were to do my own mix, I'd use onion and garlic powder with some
pepper, parsley and maybe a hint of cilantro. Not much tho'.
For seafood, I'd also add dillweed. I was in a hurry today (I'm a bit
sleep deprived) or I'd have done my own for the shrimp.

For shrimp I'd use mostly dill weed and ground lemon or orange peel, a
small amount of white pepper and just a hint of garlic powder.


Don't get that brand here... Looks like the fry daddy is
being put to good use?

Gods yes!
It's interesting to me that deep frying does not necessarily translate
over to high fat cooking. ;-) And it saves time and power. It's a cool
little gadget.



The larger the shrimp, the richer the flavor so I think it's worth
paying more per lb.

Comments?????

Yes agreed. We had 15 Tiger prawns as part of my birthday lunch that
weighed in at 800g with shells. They were very big prawns It was worth
the price we paid which was about US$15... Dunno if that's expensive to
you or not?

Nah. About right for that size!

What we have also noticed is that they taste better if
cooked in the shells when done on the gas "skottle" or on "sticks" on
the charcoal braai. Small shrimp are pretty tasteless IMO, but add a
nice texture in a salad or with fried rice.

I don't like to cook in the shell.
I've found that the major difference in flavor is a hot, fast cooking so
that the time is minimal. :-)

Reg wrote:

OmManiPadmiOmelet wrote:

The larger the shrimp, the richer the flavor so I think it's worth
paying more per lb.

Comments?????


The larger shrimp are also better for smoking. They seem to take
the smoke better.

Smoked shrimp, Ahhh...


Not tried that... ;-)

Shrimp and mushroom kebabs MUST be in my future.........

OmManiPadmiOmelet wrote:



See above. I get that size or larger but won't generally pay more than
$7.00 per lb.

I am a long way from the ocean. I will occasionally spend a little more to get the
larger shrimp for grilling.

When I sautee' shrimp for stir fry, I always cook them by themselves and
reserve them. I cook the rest of the ingredients then add the shrimp
back when the rest is done.

I cannot stand rubbery, over-cooked shrimp. It's a waste IMHO.

I seem to be able to get everything done at the same time, but that is a good idea
if the shrimp are done and other things are not. They have a great taste and
texture when properly cooked but even half a minute too long ruins them.

"Chatty Cathy (a.k.a. cathyxyz)" wrote:

Dave Smith wrote:

I often by the "large", which usually sell for about $6 per pound here. I
like to shell them and marinate them for about 10 minutes in a teaspoon each
of salt and sesame oil. Then I stir fry them with lots of chopped garlic and
ginger and toss in some sliced green onion. It is quick, easy and delicious.
You can add snow peas or other chopped veggies for a stir fry.

Yum! *LOTS* of garlic! You can cook shrimp for me any time


I will cook shrimp for anyone who shows up on my door step with them...... but I
might want them to be peeled. :-) I will look after the rest.

OmManiPadmiOmelet wrote:



Smoked shrimp, Ahhh...


Not tried that... ;-)

Shrimp and mushroom kebabs MUST be in my future.........

Probably not a good idea. Shrimp cook very quickly on the grill. Better
to do shrimp kebabs and veggie kebabs and serve them together.

OmManiPadmiOmelet wrote:

Shrimp and mushroom kebabs MUST be in my future.........

Just remember to saute the shrooms first or they won't be done when the
shrimp is.

Dean G.